3. Arrange pita chips on an ovenproof platter. Dot with small dollops of hummus; sprinkle with all but 2 tablespoons feta.

4. Bake for 5 minutes, then top with dollops of yogurt sauce. Stir tomato mixture well and, using a slotted utensil to drain excess liquid, spoon over nachos. Sprinkle with remaining mint. Serve immediately.